For a truly comforting and decadent dinner, give this crab orzo 'n' cheese a go. It is similar to a risotto, but we've used orzo instead as this speeds up the cooking time. This dish heroes crab in a wonderful way and makes an affordable midweek meal option by using tinned crab, but you can use fresh crab meat, too.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
739
Ingredients
1Tbsp.
olive oil
50g
dried white breadcrumbs
finely grated zest 1 lemon
1/2tsp.
chilli flakes
400ml
fish stock
200g
crème fraîche
2
medium courgettes, trimmed and coarsely grated
300g
orzo pasta
150g
Cheddar, coarsely grated
2
x 145g tins crab meat, drained, we used Kingfisher
Directions
Step 1In a large non-stick frying pan, heat the oil over medium-high heat and fry the breadcrumbs, stirring frequently, until golden. Tip into a bowl and stir in the lemon zest, chilli flakes and a pinch of fine salt. Set aside.
Step 2Return the pan to medium heat and add the fish stock, crème fraîche, courgettes, orzo and some seasoning. Bring to boil, then turn down the heat and simmer, stirring occasionally, for 12-15min, or until the orzo is tender and has absorbed most of the liquid.
Step 3Stir in the cheese and crab meat; heat through. Check seasoning. Sprinkle over the breadcrumbs and serve.
GH TIPS:
Not a fan of orzo? You can totally use macaroni instead but orzo makes it feel a bit creamier and more decadent.
Don't like crab? Replace with shredded and cooked ham hock, or fry off some bacon lardons at the beginning.
Keep it veggie if you like by using vegetable stock and omitting the crab. For more easy and delicious pasta ideas, read about our favourites to try now.
Per serving:
Calories: 739
Protein: 31g
Total fat: 38g
Saturates: 22g
Carbs: 66g
Total sugars: 5g
Fibre: 5g
Delicious and easy risotto recipes that you'll return to again and again 🧀
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
